Skip to main content New<> this month
Get the Allrecipes magazine

Welsh Rarebit II

Rated as 3.25 out of 5 Stars

"My version of the old classic, using American cheese, mustard and soy sauce. Takes a bit of time, but worth the effort! Serve it on toast. Garnish with crumbled bacon and chopped tomato."
Added to shopping list. Go to shopping list.


30 m servings 201
Original recipe yields 4 servings (2 cups)


{{model.addEditText}} Print
  1. In a saucepan over low heat, stir the cheese and milk 10 minutes, or until smooth. Stir in the mustard, soy sauce and white pepper.
  2. In a small bowl, mix the egg and 3/4 cup of the hot mixture.
  3. Combine the egg mixture with the remaining hot mixture. Continue cooking over low heat, stirring constantly, for approximately 10 minutes, until the mixture thickens and boils.

Nutrition Facts

Per Serving: 201 calories; 15.4 3.1 12.6 90 707 Full nutrition

Explore more


Read all reviews 3
Most helpful
Most positive
Least positive

It may be tasty, but how can you call it "Welsh" without using sharp cheddar and ale or beer in the recipe? :)

Hey Thanks so much! This is the recipe I had 30 + years ago. I lost it when we moved. Had it last night. It was like meeting an old friend. Yes I have other recipes but this was my favorite. Tha...

Made this as a dipping sauce for sausage balls I served for the SuperBowl and this was great! I'm not sure the egg was necessary. It was good before adding it but still good after I added it too...